Category Archives: Bakery

Bakery Shelf Life

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DuPont experts share advancements with “multi-hurdle” technology and new enzyme solution Technology innovations are brought into our world every day, sometimes reshaping industries and altering business practices. But throughout the baking industry, these types of advancements are exceptionally rare. DuPont Nutrition & Health will demonstrate its shelf-life expertise at the ASB BakingTech 2019 convention by showcasing its continual innovations with… Read more »

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IBIE 2019 offers largest baking event educational program in the world

The IBIEEducate program for the International Baking Industry Exposition (IBIE) is its largest education program to date and the broadest offering in the industry. More than 100 sessions are designed to deliver fresh, forward-thinking perspectives on business, marketing, and creativity for the baking industry at IBIE 2019 on September 7-11 in Las Vegas. “As the industry’s most important gathering, IBIE’s… Read more »

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Puratos Selected as Winner of 2019 ASB Innovation Award for Vivafil

Puratos’ Vivafil range of preservative-free fruit fillings was selected as the winner of the American Society of Baking’s (ASB) 2019 Innovation Award in the Health, Wellness and Nutrition category. These awards recognize companies in the grain-based food industry for their innovative development and implementation of leading-edge products. The award in the Health, Wellness and Nutrition category is given to companies that have… Read more »

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Godiva Just Invented a Croissant-Waffle Hybrid

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Commuting to work just got a whole lot better-for those traveling in and out of Pennsylvania Station in New York City. GODIVA is opening its first café in North America inside the famous train station in early February, and the menu looks equal parts sweet and savory. There’s quite a variety on café’s menu, but the biggest item is the… Read more »

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An introduction to high resistant starch wheat flour

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While formulators have typically relied on ingredients such as flour, oats, barley and nuts to heighten an item’s fiber count, the introduction of high resistant starch wheat flour provides a practical way to ramp up the digestive benefits of a variety of baked foods. At the International Bakery Industry Exposition (IBIE), to be held Sept. 7-11, with an education-only day… Read more »

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This Is the Real Reason Supermarkets Sell Bread in Brown Bags

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Paper or plastic? We bet you’re used to hearing this question at the grocery store. In the past few years, more people have been choosing paper at the checkout line to be more environmentally conscious, but one section of the grocery store has been choosing paper for a long time: the bakery section. Grocery store bread is typically displayed in… Read more »

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On the hunt for label-friendly shortening ingredients

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Once a shortening is fulfilling its functional roles in a formulation, bakers may look to improve the Nutrition Facts Label and take first aim at the fat. “One thing we’re clearly seeing now is a drive toward healthier options,” said John Satumba, Ph.D., North America R.&D. director, global edible oil solutions, Cargill. “For some this means reducing overall saturated fat… Read more »

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Global Alpha-Amylase Baking Enzyme market scrutinized in new research

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Research Report on Global Alpha-Amylase Baking Enzyme Market 2018 to 202 studies the current and upcoming Market Size, Share, Demand, Growth, Trend and Forecast. The report gives the clear picture of current Alpha-Amylase Baking Enzyme Market scenario and the predicted future of the industry. The report focuses on the basis of market drivers, restraints, growth, trends and forecast for the… Read more »

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The French Pastry School to support aspiring pastry artists and bakers with new scholarships

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A new charitable foundation from The French Pastry School of Robert Morris University Illinois has been established to provide scholarships to students in its full-time Pastry and Baking, Cake, and Bread programs. The French Pastry School Scholarship Foundation will help students with tuition as they pursue their passion for pastry, baking, and confectionary arts. Students learn a wide variety of… Read more »

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The future of factory-made bread might be a lot tastier than you think

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Nicolas Bernadi’s bread factory runs 24 hours a day, churning out organic breads, croissants, quiches—many destined for bakeries across San Francisco or the shelves at Costco. His goal is simple: scaling high-quality baked goods without ingredients that read like a long chemistry list. So he uses the best ingredients, a precise and repeatable process, and taste-tests everything for deliciousness. Bernadi… Read more »

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